corn chowder

you may want to cut back on the red pepper flakes for kids or for those who don't prefer the heat.

ingredients:
6 red potatoes, cubed
2 (15 oz) cans whole kernel corn, undrained (do not but generic)
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 T red pepper flakes
2 C vegetable broth
1 package (12 oz) firm silken tofu
1 cup cream
salt

instructions:
-put potatoes in a large pot of salted water and bring to boil. boil for about 30 minutes, until tender. drain.
-put potatoes back in pot and add green pepper, onion, red pepper flakes and veggie broth. boil for 15 minutes.
-puree about 1/2 the solids and liquids from the chowder.
-re-combine them and cook for five minutes, adding the cream and making sure not the boil the soup.
-season with salt to taste.

serves 6

this recipe is originally submitted to allrecipes.com by j.d. wesley and was obtained in autumn, 2001. changes have been made by devon.